Brew Day!!

WooHoo!! Here we go.....

Brewers Best Irish Stout Ingredients:

1. Yeast: Nottingham by Danstar
2. 6.6 lbs Muntons Dark Extract
3. 4 oz. Black Patent Malt
4. 4 oz. Crushed roasted barley
5. 12 oz. Crushed crystal 60l malt
6. 8 oz. Malto Dextrin
7. Northern Brewer Bittering Hops 2 oz. Alpha Acid 6.6%
8. Fuggle Finishing Hops .5 oz. Alpha Acid 4.5%

Procedure:

1. Cleaned all equipment like a mad man. (This shit was clean!)
2. Brought 2 gallons of spring water to 155 F.
3. Killed heat & Steeped dry malts for 20 min.
4. Brought to boil & added Malt extract.
5. Brought to boil & added malto dextrin & bittering hops.
6. Boiled for 55 min. & added finishing hops for last 5 min.(Total boil 1hr.)
7. Immersed pot with lid on in an ice bath for approx 20 min.
8. Did not have a thermometer for low temps so i had to guess?????
9. While wort was cooling I rehydrated the yeast & covered with saran wrap.
10. Added remainder of water to bucket.
11. Poured wort into bucket with spigot rapidly in an attempt to aerate.
12. Poured re-hydrated yeast into bucket in a circular motion.
13. Attached siphoning hose to spigot & filled carboy slowly.
14. Placed airlock in the carboy. (Forgot the lid!)
15. Temp on carboy read 72 F.
16. Took Pic & stored carboy in cupboard.